The influence of neutral protease and alcalase modification on WGP was investigated in this paper.
研究了中性蛋白酶和碱性蛋白酶改性处理方式对面筋蛋白溶解性的影响。
The results showed that WGP solubilization was increased with ultra-high pressure effect remarkably.
结果表明：超高压处理可以有效地提高小麦胚芽蛋白的溶解度；
The solubility and foaming capacity of wheat gluten protein(WGP) could be improved by protease modification.
对小麦面筋蛋白进行琥珀酰化和蛋白酶复合改性以提高其溶解性及其他特性。
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